No Bake Mini Mango Cheesecakes
These mini mango cheesecakes are the perfect sweet treat for you to make. They're creamy, the perfect level of sweet and the ideal size for those of you who care about your waistlines but also want to satisfy your sweet tooth.
Ingredients
- 100 g digestive biscuits
- 30 g melted butter
- 125 ml double cream
- 115 g cream cheese
- 150 ml mango pulp to go inside the cheesecake mix
- 2 tbsp icing sugar
Topping
- 50 ml mango pulp to be spooned or piped onto of the cheesecakes
- 6 tsp extra thick double cream to be added on top of the cheesecakes (optional)
- mint leaves to garnish optional
Instructions
- Add your digestive biscuits inot a ziplock bag and bash with a rolling pin until a fine crumb is formed
- Transfer to a bowl and add in your melted butter and stir well, transfer your biscuit mixture into your glass jars and divide evenly to form the biscuit layer of your cheesecakes. Chill in the fridge for 15 minutes.
- Whip your double cream, icing sugar, cream cheese and mango pulp.Don’t overwork your cream or it will split and you'll have to start again!
- Divide your mango cheesecake mix evenly into each glass jar and pop in the fridge to set for 2-3 hours.
- Topping:Remove from the freezer and pipe on a thin layer of mango pulp onto the top of each jar and put in the freezer for 1 hour or fridge for 2 hours.
- Optionally decorate with small mint leaves to garnish and/or chopped mango!